Preparation

Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes. Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes.

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Recent Review

This soup appears to
have a bad rap on
here, but I thought
it was really quite
delicious--not to
mention easy. Used
fresh picked squash
and zucchini, added
a splash of sherry
vinegar and
obviously salt and
pepper to taste. The
combination of
vermouth and fennel
was especially nice.
I will make this
again.